🍋 Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients:
- 1 pound rigatoni pasta
- 1/2 cup fresh basil pesto
- Zest of 2 lemons
- Juice of 1 lemon
- 8 oz fresh burrata cheese
- 1/3 cup pine nuts
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
📖 Instructions:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta. - Roast the Pine Nuts:
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Set aside. - Toss the Pasta:
Return the drained pasta to the pot or a large mixing bowl. Drizzle with olive oil, add the pesto, lemon zest, and lemon juice. Toss well to coat, adding reserved pasta water a little at a time if needed to loosen the sauce. - Plate and Top:
Divide the pasta among plates or bowls. Tear the burrata into large chunks and place it over the pasta. Sprinkle with the roasted pine nuts and fresh basil leaves. - Finish and Serve:
Season with additional salt and freshly ground black pepper to taste. Serve immediately while warm!
📝 Notes:
- Burrata Tip: Serve burrata at room temperature for the creamiest texture.
- Pesto Choice: Use a high-quality fresh basil pesto, or homemade for even better flavor.
- Pasta Shape: Rigatoni is perfect because the sauce clings to the ridges, but penne or fusilli are good substitutes.
🔥 Tips for Success:
- Don’t Skip the Zest: Lemon zest adds tons of fresh, bright flavor — it’s just as important as the juice!
- Pasta Water is Gold: It helps bind the sauce to the pasta for a silky finish.
- Use Gentle Heat: If you rewarm the pasta after tossing, do it very gently to avoid melting the burrata too soon.
- Balance Flavor: Taste after tossing and adjust lemon, salt, and pepper as needed to get that perfect balance of creamy, tangy, and herby.
🍽️ Servings:
- Serves 4 to 6 people as a main course.
🔢 Nutritional Info (Per Serving, approx for 6 servings):
- Calories: 550 kcal
- Protein: 18g
- Fat: 28g
- Carbs: 55g
- Fiber: 3g
- Sugar: 3g
- Sodium: 380mg
(Note: Values can vary depending on the brand of pesto and pasta.)
🌟 Benefits:
- Protein-Packed: Thanks to the burrata and pine nuts.
- Heart-Healthy Fats: Olive oil, pine nuts, and pesto provide beneficial monounsaturated fats.
- Bright and Fresh: Lemon boosts vitamin C intake.
- Quick and Elegant: Perfect for a fast weeknight dinner or an impressive gathering meal.
❓ Q&A:
Q: Can I make this ahead of time?
A: It’s best served fresh! If needed, you can prepare the pasta and pesto mixture earlier and add the burrata and pine nuts just before serving.
Q: What can I use instead of burrata?
A: Fresh mozzarella or even ricotta can be used for a different but still delicious texture.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently, and add fresh burrata when serving if possible.
Q: Can I make it vegan?
A: Yes! Use a dairy-free pesto, swap out the burrata for a plant-based cheese, and you’re good to go.
Would you also like a homemade basil pesto recipe to go along with this for a 100% from-scratch version? 🌱🍝 Let me know!